Insider Information Archives - Page 18 of 20

How to Optimize Your Reservation Books for Mother’s Day

Mother’s Day is one of the biggest dining days of the year — and it’s just a little over a month away. Start planning now by opening your books and setting your systems up for success.

The first thing you should do is sign up for our Mother’s Day promo, which allows your restaurant to show up in searches related to holiday dining; gives you exposure on our dedicated Mother’s Day landing page; and promotes your restaurant to diners via email. Restaurants that take part in promos see a 38% lift in seated diners — and it’s totally free.

Here are a few tips to consider so you can make the most of the holiday:

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22 Awesome Things We Learned at the Cherry Bombe Jubilee

On Sunday we attended the Cherry Bombe Jubilee, a gathering of women in various aspects of the food world — chefs, writers and entrepreneurs, to name a few. The day was packed with inspiring panels, presentations, and conversations with the likes of Ina Garten and April Broomfield, exploring topics such as effective leadership, social impact, and modernist cooking.

Here are 22 takeaways from an exciting, thought-provoking day celebrating women in food:

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5 Eye-Opening Stats For Restaurant Groups

Last week I attended the 20^th annual MURTEC Conference in Las Vegas, where operators from almost 200 multi-unit restaurant groups and chains assembled to compare notes, talk solutions and discuss key trends.

As with all good conferences, there were some pretty interesting statistics sprinkled throughout the presentations. I’m sharing a few here that I think reflect top-of-mind topics for the audience.

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In the Weeds at Stones Throw

Building tools and products to power great dining experiences requires the teams at OpenTable to understand the ins and outs of restaurant operations, down to the smallest detail. From time to time, that means standing in the restaurant staff’s shoes — literally. Our product team regularly works shifts in restaurants so they can experience their challenges first hand and optimize products that offer solutions to those challenges. Here, Product Manager Adam Wagner shares his insights from a night behind the host stand.

Recently I had the opportunity to stand in as a host at Stones Throw, a neighborhood restaurant in San Francisco’s Russian Hill. Here are some interesting observations from what was ultimately an invaluable experience.

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We’ve Got a Brand New Brand

At OpenTable, we exist to power great dining experiences around the world. Our new brand story is all about connection—connecting restaurants, people and communities around the table and enabling them to share some of life’s most enriching moments each time they dine with you.

We’ve Got a Brand New Brand

So, you’ll notice a new look and feel that’s warmer and more engaging than ever. We want to inspire diners to dig into the delicious experiences you cook up each and every day. As the restaurant and food industries evolve, we’ll evolve alongside you. We are more excited than ever about developing technology that enhances hospitality before, during and after the meal.

We love what happens around the restaurant table. It all starts with you. Let’s eat!

Our technology,at your service.

Our technology,
at your service.